Roasting beets brings out their earthy sweetness, leaving them tender and easy to peel. A vibrant dressing and generous crumbles of fresh cheese complete this elegant side dish.

Aria Adjani
April 2020

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Credit: Eva Kolenko

Recipe Summary test

active:
15 mins
total:
1 hr 40 mins
Yield:
6 to 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Arrange beets, stem ends up, in a medium Dutch oven. Add 1/2 cup water. Drizzle beets evenly with 2 tablespoons oil; sprinkle with 1/2 teaspoon salt. Cover and transfer to preheated oven; bake until beets are tender when pierced with a knife, about 1 hour. Uncover; let beets cool at room temperature at least 30 minutes or up to 2 hours. Peel beets; discard skins. Cut beets into 1-inch wedges.

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  • Whisk together honey, vinegar, orange zest and juice, remaining 1/4 cup oil, and remaining 1 teaspoon salt in a large bowl. Add beet wedges; toss to coat. Transfer mixture to a serving bowl; sprinkle with mint and parsley. Top with cheese.

Make Ahead

Roasted, peeled, and sliced beets may be covered and refrigerated up to 1 day.

Suggested Pairing

Lightly spicy, berry-inflected Pinot Noir.

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